Butternut Squash Soup

This is an easy quick to make soup...although it does take 45 minutes to cook the squash.
Ingredients:
1 butternut squash baked in a 450 degree oven until soft usually 45 minutes
1 large onion diced or 3-4 leeks chopped
3 cloves of garlic finely chopped
3 tablespoons of fresh chopped ginger
2-3 tablespoons of natural peanut butter or almond butter
2 tablespoons of extra virgin olive oil
5-6 or more cups of vegetable stock, broth or water
Salt and pepper to taste

Cut up squash into cubes. Pour olive oil into a soup pot add the onions/leeks and garlic. Saute on med-high heat for 5-10 minutes onions should be translucent. Add ginger and squash to pot and stir it together.
Pour in liquid to cover vegetables bring to a boil then reduce and allow soup to simmer for 15 minutes.

Puree in batches, add more liquid as needed, and add salt and pepper to taste.